Ingredients
Scale
- 2 large eggs
- 1/2 cup low-fat or 2% cottage cheese (small curd preferred)
- 1 teaspoon butter or olive oil (for the pan)
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- Optional: Fresh chives or green onions for garnish
Instructions
- Crack the two large eggs into a medium-sized mixing bowl. Add the 1/2 cup of cottage cheese, salt, and black pepper. Use a whisk or a fork to beat the mixture vigorously for about 30 seconds. You want the eggs to be fully combined with the cottage cheese. Note that the cottage cheese curds will remain visible, which is exactly what you want for that signature texture.
- Place a small non-stick skillet over medium-low heat. Add the butter or oil and let it melt until it coats the bottom of the pan. Pour the egg and cottage cheese mixture into the skillet. Let it sit undisturbed for about 20 seconds until the edges start to set. Use a heat-resistant spatula to gently push the eggs from the edges toward the center. Continue stirring slowly and gently, allowing the liquid egg to hit the hot surface. Cook until the eggs look moist but are no longer runny, which usually takes 3 to 4 minutes.
- Remove the skillet from the heat immediately to prevent overcooking, as the residual heat will finish the process. Slide the scrambled eggs onto a warm plate. Top with freshly chopped chives or a dash of hot sauce if desired. Serve immediately while hot and creamy.
- Cook Time: 7 minutes